Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish where tender chicken is simmered in a tomato-based sauce infused with butter, cream, and warm spices. I love how comforting and flavorful this dish is—perfect with naan or basmati rice for soaking up every bit of that velvety sauce.
Why You’ll Love This Recipe
I love how Butter Chicken combines bold Indian spices with a mellow, buttery finish. It’s a great introduction to Indian cuisine if I’m cooking for someone new to it. The chicken turns out juicy and well-seasoned, while the creamy tomato sauce brings balance to the bold flavors. It’s also a dish that tastes even better the next day, making it perfect for leftovers or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Plain yogurt (for marinating)
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Lemon juice
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Garlic, minced
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Ginger, grated
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Garam masala
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Turmeric
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Chili powder
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Ground cumin
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Butter
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Onion, finely chopped
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Tomato puree or crushed tomatoes
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Heavy cream
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Salt
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Sugar (optional, to balance acidity)
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Fresh cilantro (for garnish)
Directions
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I start by marinating the chicken in yogurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, and salt. I let it sit for at least 30 minutes, but overnight in the fridge gives the best flavor.
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In a large skillet or pan, I melt butter and sauté onions until golden.
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I add the marinated chicken and cook until browned on all sides.
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I stir in the tomato puree and let it simmer so the chicken cooks through and the sauce thickens.
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I lower the heat and stir in the cream, letting it simmer for a few more minutes until the sauce is rich and smooth.
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I garnish with chopped cilantro and serve it hot with rice or naan.
Servings and timing
This recipe serves about 4 people.
Prep time: 15 minutes
Marinating time: 30 minutes to overnight
Cook time: 30 minutes
Total time: 1 hour 15 minutes (including marinating)
Variations
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I sometimes add a pinch of smoked paprika or fenugreek leaves for extra depth.
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To make it spicier, I add extra chili powder or fresh green chilies while cooking.
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For a dairy-free version, I use coconut cream instead of heavy cream and vegan butter.
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I’ve also made it with paneer instead of chicken for a vegetarian option—just skip the marination.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened. It also reheats well in the microwave—just cover and stir halfway through to make sure it heats evenly.
FAQs
What is the difference between Butter Chicken and Chicken Tikka Masala?
While both dishes are similar, Butter Chicken is typically milder, creamier, and slightly sweeter. Chicken Tikka Masala has a more intense spice and tomato flavor.
Can I use chicken breasts instead of thighs?
Yes, I can use chicken breasts, but I prefer thighs because they stay juicier during cooking.
Is Butter Chicken spicy?
It’s mildly spiced. I can easily adjust the level of heat by increasing or reducing the chili powder.
Can I freeze Butter Chicken?
Yes, it freezes well. I let it cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it in the fridge overnight before reheating.
What can I serve with Butter Chicken?
I love serving it with basmati rice, naan, or even a side of roasted vegetables. A cucumber raita on the side adds a refreshing contrast.
Conclusion
Butter Chicken is one of those comforting, crowd-pleasing dishes I keep coming back to. With its creamy, flavorful sauce and tender chicken, it’s a meal that feels special without being complicated. Whether I’m making it for a weeknight dinner or a cozy weekend meal, it always hits the spot.
